Blackstone 1650 El Manual Del Propietario página 6

Storing Your BLACKSTONE 17" Griddle
• Store in dry location.
• When an LP bottle is connected to
BLACKSTONE 17" Griddle, store outdoors in a well-
ventilated space and out of reach of children.
• Store BLACKSTONE 17" Griddle indoors ONLY if LP
bottle is turned off and disconnected, removed from
BLACKSTONE 17" Griddle and stored outdoors.
• When removing BLACKSTONE 17" Griddle from
storage, follow "Cleaning the Burner Assembly"
instructions before starting griddle.
Cleaning The Burner Assembly
Follow these instructions to clean and/or replace parts
of burner assembly or if you have trouble igniting
BLACKSTONE 17" Griddle.
1. Turn gas OFF at control knob.
2. Detach electrode from burner.
NOTE: Removal/Detachment method will depend on
the burner configuration.
3. Carefully lift burner up and away from valve openings.
We suggest three ways to clean the burner tubes. Use
the one easiest for you. (A) Bend a stiff wire (a light
weight coat hanger works well) into a small hook. Run
the hook through burner tube several times.(B) Use
a narrow bottle brush with a flexible handle (do not
use a brass wire brush), run the brush through burner
tube several times.(C) Wear eye protection: Use an
air hose to force air into the burner tube and out the burner ports. Check each port to make sure air comes
out each hole.
4. Wire brush entire outer surface of burner to remove
food residue and dirt.
5. Clean any blocked ports with a stiff wire such as an
open paper clip.
6. Check burner for damage, due to normal wear and
corrosion some holes may become enlarged. If any
large cracks or holes are found replace burner.
7. Attach electrode to burner.
8. Carefully replace burners.
9. Attach burners to brackets on firebox.
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Food Safety
Food safety is a very important part of enjoying the
outdoor cooking experience. To keep food safe from
harmful bacteria, follow these four basic steps:
1. Clean: Wash hands, utensils, and surfaces with hot
soapy water before and after handling raw meat and
poultry.
2. Separate: Separate raw meats and poultry
from ready-to eat foods to avoid cross
contamination. Use a clean platter and utensils when
removing cooked foods.
3. Cook: Cook meat and poultry thoroughly to kill
bacteria. Use a thermometer to ensure proper internal
food temperatures.
4. Chill: Refrigerate prepared foods and leftovers
promptly. For more information Visit the Canadian
partnership for Consumer Food Safety Education -
www.befoodsafe.ca
How To Tell If Meat Is Grilled
Thoroughly
• Meat and poultry cooked on a griddle or oven
often browns very fast on the outside. Use a meat
thermometer to ensure food has reached a safe
internal temperature. Cut into food to check for visual
signs of being done.
• Whole poultry should reach 165°F/74°C. Juices should
run clear and flesh should not be pink.
• Hamburgers made of any ground meat or
poultry should reach 160°F/71°C, and be brown in the
middle with no pink juices. Beef, veal and lamb steaks,
roasts and chops can be cooked to 145°F/63°C. All
cuts of pork should reach 160°F/71°C.
• NEVER partially grill meat or poultry and finish
cooking later. Cook food completely to destroy harmful
bacteria.
• When reheating takeout foods or fully cooked meats
like hot dogs, grill to 165°F/64°C , or until steaming hot.